Search results

So...had a small tear in the grain bag and some grain wound up in the boil. The wort had floating matter in it, the way soy milk looks in coffee, like a curdle... I was worried about bitterness/tannins but the wort was quite sweet and tasty. Now, everything seems normal except for a much...

Two weeks in plastic bucket...Hefeweizen... Opened up to a strong smell of acetone and weird "crust". I skimmed off the top and it smelled fine and I dared to taste and that too was fine.. I kept it very cool throughout with a swamp cooler/fan setup. If it's infected what would you...

I used a packet of Safale-04 dry english

Forgot to add...mashed at 155 degrees, have been fermenting at about 68 degrees

Thanks guys. I guess the main thing I want to figure out is if I could get it up to 3.5 or so or if I should just be happy with what I've got. Here's some more info: I was modifying a recipe for an "Mild English Brown" I think it already was aimed low as I got one point away from the target OG...

So, first time BIAB and my grain bill was a little light too. My OG was 1.041(corrected for temp). This is a very dark ( Black) sweet beer. It's been fermenting for about two weeks. I took a sample last night, it tasted great but it's FG was 1.021. That makes an ABV of 2.63%...

Interesting guys, thanks...in a 5gallon grain bill do you think using 1lb of 120 would be overwhelming when making a Brown?

So...long story short wound up with 5 lbs of C-120 rather than C-20 like I needed. I included it in a recipe and was warned my brew might turn out sickly sweet and dark. Anyone with any good ideas for it's use? It's already milled and I'd rather not toss it. Cheers-

Yeah, I appreciate the clarification on that woozy. One of the things that's difficult as a noob is figuring out what's fact,what's opinion, what's maybe/what's definite. When I mistakenly thought I had a low FG, I was wondering if having less sugars fermenting would make the yeast produce...

This is very nice news...and also proof that my college prof was right in giving me a "D" in Chemistry class...Thanks.

So, I've posted before about my first ever batch ( one gallon of Hefeweizen, all grain) that due to accident/ignorance was fermented, at least for the first day, at insanely high temperatures of almost 80 degrees. Well, yesterday was bottling day and the plot thickens... Everyone on the...

Wow..I didn't realize the crystal 120 would make it sweet...for some reason my brain equates dark with bitter....thanks for the heads up.... as for the boiling, I didn't boil the grains, I just explained it wrong in the post...I think the boil was correct... as for the low OG...what does that...

Yeah, I figured it was a little low on grain. I just mashed the recipe together myself. Searching this site it seemed there were English milds with OGS ranging from 1.035 up to 1.050. Hopefully it'll be good....also, I think the crystal 120 is probably a weird choice but it's what was available...

So, this is only my third batch and yesterday I brewed my first 5 gallon and first All-Grain ever. Thought I'd give you guys the run down of what I did and I appreciate any suggestions thoughts you have... Didn't have a mash/tun and didn't have a large enough pot so I used a turkey fryer and...

This follow up might be a little philosophical but so be it... considering my warm home and also that making a swamp cooler doesn't seem like a big deal at all... what I really want to start doing is brewing classic English Ale (because that's what I love), is it smarter to wait until the...

So to follow up...if you're brewing in the summer time in a non-central air cooled home where even the basement temp can get warm...what do people do to control their fermentation temperatures? Would you go so far as to place a bucket near an air conditioner? Thanks guys for the knowledge.

First batch ever just completed: Hefeweizen, partial mash. I pitched white labs liquid Hef yeast at 75 degrees but then for some reason, spaced and left my fermenting bucket in the kitchen for the first two days. It's been very hot and I'm sure the kitchen was 75-80 degrees which I now...